Pickled Jalapeños

Ingredients

• 1 tablespoon olive oil
• 8 large jalapeño peppers, (stemmed and sliced into rounds)
• 2 large carrots, (sliced into rounds)
• 1 white onion, (sliced)
• 4 cloves garlic, (smashed and peeled)
• 1 ½ cups distilled white vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• ½ teaspoon whole black peppercorns
• ¼ teaspoon dried oregano
• 2 bay leaves

Steps

1. 1

   Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the jalapeños, carrots, onion, and garlic and cook for 10 minutes, stirring occasionally.

2. 2

   Add the remaining ingredients to the pan, mix together, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

3. 3

   Remove the pan from the heat and transfer the vegetables to a container or jar. Pour the cooking liquid on top of the vegetables to cover them completely, and let them sit on the counter to cool to room temperature.

4. 4

   Once cooled, store in the refrigerator for up to 1 month.